A Sweet Savour
October 16th, 2009Butter, Beef, Garlic…Paradise
I am swooning.
I unwrapped my gorgeous rib roast and set aside the free fat they gave me so I could vacuum-seal it for later. I salted the roast down pretty good. Then I decided to go crazy.
I generated around a quarter of a cup of pressed garlic and nuked it with half a stick of butter. I added salt and smeared the resulting concoction all over the salted roast.
The smell of this house…the temple in Jerusalem–God’s barbecue joint–could not have smelled any better when they were roasting bulls and sheep by the dozen. This thing is going to be phenomenal!
Tomorrow in the morning, I’ll get the roast out and put it on the counter. At around one p.m., I’ll stick it in the oven. Then I’ll get to work on the pie.
Who says cooking for guests is hard?
Okay, the pie will be hard. But the roast is a joke.
Now I have to figure out how to make horseradish sauce.
October 16th, 2009 at 4:45 PM
The best horseradish sauce is really simple. Use whipping cream and whip about a cup until stiff. Add finely grated horesradish, salt to taste and a bit of cayenne pepper.
That’s it. Eat it with roast beef. Or just use a spoon. Or just suck it out of the bowl you made it in and let everybody else eat that crappy horesradish sauce you can buy already made.
October 16th, 2009 at 5:05 PM
I use a sauce composed of the following:
1 bottle Gold’s white horseradish, drained and with the juice squeezed out (should be about 4 tbsp)
3 tbsp mayonnaise
1 tbsp tarragon cider vinegar
1 tsp Dijon mustard
2 tsp whole-grain mustard
1 tsp sugar
1/2 tsp salt
2 tbsp finely chopped red onion
1/4 grated Granny Smith apple (with peel)
Whisk everything together and then fold in the apple and onion. Let it sit in the fridge for a few hours for the flavors to blend. I promise you, this will be far better than your average horseradish sauce… you’ll want to roast whole beeves every week just so you have something to slather it on.
October 16th, 2009 at 5:06 PM
Oh, yeah – add a dash of cayenne. Can’t hurt. Usually helps.
October 16th, 2009 at 5:07 PM
That sounds great, but I have a feeling no store in Miami stocks tarragon cider vinegar.
October 16th, 2009 at 10:20 PM
Every time I make a rib roast, every one raves about it. I just coat it with olive oil, kosher salt, coarse ground pepper, and throw it on the weber with indirect heat for 2-2.5 hrs. It rivals any “prime rib” at any restaurant, and I just laugh at the ease.
MikeC
October 17th, 2009 at 5:48 PM
Even the good book describes sizzling meat as “a pleasing aroma to the Lord”, no?